Colour: Ruby red. Bouquet: Berries and prunes with spicy, smoky undertones. Taste: A medium-bodied wine with a soft and languid mouth feel and a lingering fruity aftertaste.
The vineyards (viticulturist: Bennie Liebenberg) Grapes were sourced from both bush and trellised vineyards, in Stellenbosch, Paarl, Malmesbury and Worcester, established at varying altitudes, from 50 m to 180 m above sea level.
Part of the wine was fermented for four days on the skins to preserve as much fruit as possible and extract enough colour, with about 35% of the grapes fermented until dryness on the skins to give the wine good structure, but making sure the tannins are not overtly big and aggressive. The wine was matured on a combination of French and American oak staves for nine months to add spice and complexity.
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